Thursday, October 16, 2008

Pumpkin Pasta with Easy Sage Alfredo Sauce

Tonight I made the pumpkin pasta I made last night. It cooked beautifully. As I mentioned in yesterday's post, the pasta only needs to be cooked for 1 min once the water returns to a boil. I wouldn't say the pasta had an overly pumpkiny flavour, but it did have a nice light orange colour. My plan was to make a creamy sage sauce for a nice autumn twist on a pasta dish, but wanted to make sure it did not taste like spaghetti with Thanksgiving gravy. I was worried the kids would not like it but they gobbled it right up. Son #1 even rejected his usual bowl of cereal at bedtime and asked for more pasta. I don't think that has ever happened before.

- 1 lb pumpkin pasta (I made fettuccine)
- 3 cloves garlic, skins on
- 3 tbsp margarine
- 2 generous tbsp flour
- 1 tsp sage
- 1/4 tsp thyme
- pinch of nutmeg
- 1 tsp salt
- 2 cups soy milk
- 1 cup firm silken tofu

1. Cook pasta in rapidly boiling salted water for about 60 seconds, until soft but still firm.
2. While water is heating, make sauce. Dry roast garlic in a pan until soft. Remove from heat, remove skins, and chop.
3. Heat margarine in a saucepan over medium heat. Whisk in flour and bring to bubbling. Add garlic and spices and mix, then whisk in soy milk. Bring to bubbling, whisking regularly.
4. Add tofu and blend with a hand blender. Adjust seasonings to taste. Mix with cooked pasta and serve.


Eesh said...

Looks good!

Wow, I eat a bowl of cereal before going to bed too! Interesting, I thought I was alone in my little quirk. :P

Reni said...

This looks great! I'll definitely have to try this on my teen daughter. :)

Thanks for sharing.

Kelly said...

I love how adventurous your children are. I think it's a credit to how much great food you expose them to. That looks SOOOOOOOOOOOO good. I may have to try that this weekend although I might add in some pumpkin chunks in with the pasta and sauce. Sounds like another Vegan Dad home run.

Veg-a-Nut said...

Alfredo sauce is perfection and with your pasta you really should win some kind of award! Way to go!

sarchan said...

I love making pasta. That looks delicious.

Jeni Treehugger said...

This sounds so simple and so YUM!
Thanks for the recipe (and for the Pumpkin Pasta recipe - I forgot to say that!)

Jenn said...

This recipe sounds AMAZING and I can wait to try this out!!!

Tracie said...

Just last week I was thinking about making a vegan alfredo-mushroom sauce, so thank you for posting this recipe. I'm definitely going to have to try it :)

JohnP said...

This pumpkin pasta is going to push me to buy a pasta machine!

Zephyr said...

Oh, I totally hear you about trying to make a vegan alfredo that doesn't taste like gravy - that's my tendency every time! Drives me slightly crazy ... it always turns out fine but doesn't usually end up quite what I wanted.I really look forward to trying this. It's been nice to see so many pumpkin-related recipes recently (like those tasty looking bran muffins you've got up top).

By the by, might as well introduce myself. I stumbled across your blog a few months back and have been a regular reader since then. I'm a vegan lass living in Seattle who rides her bike and cooks lots. Thanks for writing - both your recipes and photos are delightful!

Todd said...

New To the site . Thanks for such a great place and ideas! I am not a Vegan but an ovo-lacto for years but your site makes an easy transition for anyone. I made this dish tonight and it was great ! Hard to believe there was no cheese. All Non-vegs in the house loved it as well ! Also loved the Autumn Smash ! Thanks again!

Vegan Dad said...

You are welcome, kind sir.

Vegan Dad said...


Thank you, kind lass.

Teresa said...

I doubt I'll ever make my own pasta! :-) The sauce recipe looks wonderful and easy. Thanks for another yummy recipe.

michal (W.I.T.W.I.M.) said...

Yum. I am a vegetarian (not vegan) who is really doesn't like meat or meat substitutes. I will have to try this one. Thanks!

Josh said...

excellent stuff. made it tonight and it was absolutely great to have something creamy again (that wasn't some sort of gravy-like saucey business). i added a little more salt than you called for and stuck it in the freezer for a few minutes to thicken up and it worked very well. keep on keepin on vegan dad!

Beyond Willpower said...

I tried this awhile back. I LOVE alfredo, but was unaware (due to lack of experience with it ;) that I was not a sage fan.

I did end up creating my own vegan alfredo that is heavy on spice. I'm a big fan of basil, and it has some chili powder and crushed red pepper among other things. The recipe is on my blog if you'd care to try it. :)


I'd love to know what you think. It can be spicy, so adjust to your taste. :)